Name: Sticky date slice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 cup pitted dates, chopped; 1 cup water; 1/2 cup brown sugar; 90 gram butter, chopped; 1/4 cup maple syrup; 1 teaspoon bicarbonate of soda; 3 eggs, lightly beaten; 1 3/4 cup self-raising flour; 2 teaspoon ground cinnamon; 1 teaspoon ground ginger; Caramel icing; 1/2 cup brown sugar; 60 gram butter; 2 tablespoon sour cream; 1 1/2 cup icing sugar mixture, sifted; 2 teaspoon vanilla extract

Sticky date slice

Slathered with thick and sweet caramel icing, this slice rich and delicious afternoon treat to be savoured slowly.

Makes 12

Prep

25M

Cook

35M

Total

Ingredients

2 cup pitted dates, chopped

1 cup water

1/2 cup brown sugar

90 gram butter, chopped

1/4 cup maple syrup

1 teaspoon bicarbonate of soda

3 eggs, lightly beaten

1 3/4 cup self-raising flour

2 teaspoon ground cinnamon

1 teaspoon ground ginger

Caramel icing

1/2 cup brown sugar

60 gram butter

2 tablespoon sour cream

1 1/2 cup icing sugar mixture, sifted

2 teaspoon vanilla extract

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a 19 x 30cm lamington pan, extending paper 2cm above the edge on the two long sides.

2.In a large saucepan, combine dates and water. Bring to the boil on high. Remove from heat and stir brown sugar, butter, maple syrup and soda through. Transfer mixture to a medium bowl and set aside for 10 minutes to cool. Stir in eggs.

3.Sift flour and spices together into a large bowl. Fold date mixture through. Spoon into prepared pan, smoothing top.

4.Bake for 25-30 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning out onto a wire rack to cool completely.

5.Caramel Icing: Combine sugar and butter in a small saucepan. Stir constantly over a low heat, until sugar dissolves. Blend in sour cream. Bring to boil on high. Remove from heat and stir icing sugar and vanilla through. Cool until icing is of spreadable consistency. Spread over slice. Cut into squares and store in an airtight container.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook